Liubao Tea

Liubao is a kind of post-fermented Black Tea (Heicha) from Guangxi county with a long history and tradition. During processing Liubao, tea is piled, moistened and fermented for 7-10 days. Finally tea is steamed and compressed into large bamboo baskets. The flavor of Liubao is characterized as red, rich and mellow.

During the 1960's processing of Liubao inspired the development of Ripe Puerh tea.